True Sourdough Bread vs. Commercially Prepared Bread (2024)

FAQs

How is sourdough bread different from commercial bread? ›

Sourdough bread is also a good source of prebiotics, which are important for gut health. Commercial yeast breads are less healthy because the fermentation process is much shorter, so the beneficial compounds are not produced in as great of quantities. Sourdough bread is also lower in gluten than other types of bread.

ALDI has “real” sourdough bread (no yeast). Being somewhat gluten intolerant, I have found “real” sourdough works for me, no bloating etc. The loaves...

Despite the fact that traditional sourdough ingredients are flour, water, and salt, many store-bought versions include added yeast, ascorbic acid, vinegar, and oil. So, although many grocery stores may carry bread labeled “sourdough”, more often than not they are in fact fake sourdough.

Sourdough is a leavened bread, which means the dough naturally rises as a result of the gas that is produced as the grain ferments. While most commercial breads use baker's yeast as the raising agent, sourdough is made using a sourdough starter.

It may help improve digestion, lower chronic disease risk and even promote healthy aging. Whether you buy it from a local bakery or make some yourself, including sourdough bread in your diet will allow you to reap its flavorful benefits.

Always read the label. Genuine sourdough bread is NOT made using additives, baker's yeast (usually listed simply as yeast) or chemical raising agents (eg baking powder). If there isn't a label (or you just fancy a chat) then... Ask the baker / salesperson for a copy of the ingredients list.

Much like Panera's lackluster rewards program, Panera's sourdough is similarly disappointing -- it isn't real sourdough. Sourdough is the oldest enduring type of bread.

That's right, we don't add commercial yeast and our bread is naturally fat free and sugar free! Unlike other imitation sourdough bread, our true sourdough ferments very slowly for over 12 hours at a cool temperature which creates a more complex, distinguished taste.

Not only that, but sourdough bread is higher in fibre than some other types of bread making it stand out when it comes to potential ties with weight loss. High levels of fibre in diets have been linked to weight loss, with fibre-rich foods usually helping you feel and stay full for longer.

When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds. Some studies suggest that Einkhorn wheat, a type of "ancient grain," may offer more nutritional benefits. When comparing nutrition labels, try to opt for the one with fewer ingredients and less sodium and sugar.

Is Wegmans sourdough bread real sourdough? ›

Fermented for Flavor

Our sourdough loaves are allowed to naturally ferment for 48 hours without using the manufactured sourdough additives typically found in other commercially produced loaves.

It's quite common for commercial sourdough to be made from a pre-mixed packet of dried yeasts and other components that is similar to sourdough, but is not a true sourdough starter. These packets are more reliable, consistent and much quicker - allowing for ease of mass production.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

The bottom line. Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Why Is Sourdough Bread Different? Unlike other yeast bread recipes that use baker's yeast as the leavening agent, traditional sourdough recipes use a starter made of water and flour. The starter ferments over time, producing natural yeast and the slightly acidic flavor that sets sourdough apart.

While baker's yeast is unable to break down the phytate complex, sourdough organisms can break down the complex very effectively. This could increase the amount of minerals available for absorption in the human gut (Leenhardt et al., 2005; Nionelli & Rizzello, 2016).